russian matryoshka cookies ♥

here's some supercute ideas for a russian christmas cookie inspired by the matryoshka russian dolls

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2-3/4 cups pastry flour (I used All Purpose)

1-1/2 teaspoons baking powder

1 tablespoon ground ginger

1/2 teaspoon ground cloves 

1 teaspoon cinnamon 

1/2 teaspoon salt 

3/4 cup light margarine, softened

3/4 cup molasses

1-1/2 cups light brown sugar, packed

2 tablespoons soymilk

1/2 teaspoon vanilla

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Preheat oven to 325 degrees and grease a cookie sheet.

1. In a bowl, combine pastry flour, baking powder, ginger, cloves, cinnamon, and salt. In a large bowl, whisk together margarine, molasses, and brown sugar together until smooth. Add soymilk and vanilla and whisk thoroughly.
2. Add dry ingredients to wet and mix with spatula to form a dough. Cover and refrigerate for at least two hours.
3. Roll out dough onto a floured board, 1/8- to 1/4-inch thick, depending on desired texture (thinner cookies will be crispier, thicker cookies will be chewier). Cut into shapes with cookie cutters and place on prepared cookie sheet. Bake for 10 to 12 minutes, depending on thickness. decorate when cool and enjoy! :

i used fondant for the faces
Ingredients recipe is below!

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• 2 cups granulated sugar
• 1/2 cup water
• 2 tbsp light corn syrup

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.
3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.
4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.
5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.
6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.
7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.
8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant. ♥